Kashmiri lamb baked with vegetables is a flexible home meal, provided that quick-cooking vegetables are not added too early. Start with the meat under cover, then add potatoes, carrots and courgette in stages according to their size.
Ingredients for about 4 servings
- 1 kg Kashmiri lamb suitable for oven cooking.
- 1 sliced onion, 2 potatoes, 1 carrot and 1 courgette.
- 2 tomatoes and 3 garlic cloves.
- 2 tablespoons oil, ½ teaspoon cumin, salt and pepper.
- 1 cup hot water to start, adding more as needed.
Start with the meat
Preheat the oven to 175°C. Put the onion, tomatoes and garlic in a deep roasting dish, arrange the meat on top and add the oil and spices. Pour the water in at the side and cover tightly. Cook until the meat is nearly tender, checking the liquid during cooking. Timing will vary with the cuts and the dish.
Add the vegetables
When the meat is well on its way to becoming tender, add similarly sized pieces of carrot and potato. Add the courgette for approximately the final 15–20 minutes. Do not rely on time alone: check that the vegetables are cooked without breaking down and that the meat is fully cooked.
Brown the surface
Uncover near the end if you would like a browned finish, watching that the sauce does not dry out. If larger cuts are still tough, continue cooking under cover rather than simply turning up the heat. You can temporarily remove cooked vegetables if the meat needs longer.
Serve
Serve with bread or rice and an appropriate amount of the sauce. The linked product photo shows the meat used; the finished dish will vary with your cutting, vegetables and presentation. Check the pack weight and whether it includes bone before calculating quantities for guests.
Related products from ALRAQI MEATS
Check the product details, weight, preparation options, current price and availability on the product page before confirming your order.